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30 minutes
Prep: 20 minutes
Cook: 10 minutes
21 calories per serving view nutrition facts
3 cups
suggest servings
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| 1/2 | pound | guajillo chiles | dried |
| 3 | cups | water | |
| 5 | large | garlic cloves | roasted |
| 1 | teaspoon | cumin | ground |
| 1 | teaspoon | salt | |
| 1/2 | pound | roma tomatoes | |
| 2 | teaspoons | pumpkin seeds | toasted |
| 1/2 | cup | cider vinegar | |
| 1 | teaspoon | oregano | mexican, roasted and ground |
General Instructions on How to Rehydrate Dried Chiles: Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for 3 or 4 minutes.
Shake them once or twice and be careful not to scorch them or else they will taste bitter; this in turn will make sauce taste bitter.
The chiles should then be added to water that has been heated t just below the boiling point, if it is boiling, the chiles will lose flavor.
Use just enough water to cover the chiles and press them down with a lid.
Allow them to sit for 20 minutes or until they are soft.
At this point, you should taste the water to see if it is bitter, discarding it if it is.
The chiles can then be used as directed in the recipe.
METHOD: Remove stems from the Guajillo.
Roast and rehydrate the chiles.
Puree with the remaining ingredients.
To use as a sauce, heat 2 tb peanut oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes, stirring continuously.
Add a little water if necessary.
| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 602mg | 25% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 10% | Vitamin C | 12% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Ginger is a flavoring from a tuberous root of Zingiber officinale, a plantin the Ginger family. The root is often dried and ground or "crystallized" with sugar. ...
Great recipe! I was surprised at the consistency.. I didn't think it would be chili like, but the mashed beans made all the difference! I did add about 1/2c water while cooking and I add water every time I reheat. Excellent!
In this recipe, we add barbecue sauce to the mushrooms, make a different and tasty quesadillas.
